The Vegan month just got tastier with crispy cauliflower wings! 🌱

Perfectly crunchy, totally plant-based, and packed with flavour! 😋🍴

Ingredients:

• 1 medium head of cauliflower, cut into bite-sized florets
• 1 cup flour (or gluten-free)
• 1 cup plant-based milk (e.g., almond, soy)
• 1 tsp garlic powder
• 1 tsp paprika
• 1 cup vegan breadcrumbs

For the Tomato-Based Sauce:

• 1 cup tomato sauce
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp maple syrup
• 1 tsp garlic powder
• 1/2 tsp onion powder

Instructions:

1. Preheat the Oven:
   • Preheat to 425°F (220°C) and line a baking sheet with parchment paper.
2. Prepare the Batter:
   • In a large bowl, combine the flour, plant-based milk, garlic powder, paprika, salt, and pepper. Mix until smooth.
3. Coat the Cauliflower:
   • Dip each cauliflower floret into the batter, shaking off any excess.
   • Roll the florets in breadcrumbs for added crispiness.
4. Bake the Cauliflower:
   • Arrange the coated cauliflower on the baking sheet and bake for 20 mins. Flip them halfway through for even baking.
5. Make the Tomato-Based Sauce:
   • In a small saucepan, combine the tomato sauce, olive oil, apple cider vinegar, smoked paprika, maple syrup, garlic powder, onion powder, salt, and pepper.
   • Cook on medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 mins.
6. Coat with Sauce:
   • Remove the baked cauliflower from the oven and toss it in the tomato-based sauce until evenly coated.
   • Return to the oven and bake for an additional 10-15 mins until the cauliflower is crispy and caramelized.
7. Serve